Five Nuts Mooncake or Assorted Nuts Mooncake

by - July 19, 2017





There are many variations of mooncakes and this is everyone’s favourite in my family. They are traditionalists when it comes to mooncakes and I thought this should be the first one that I learn. This is actually my second attempt as my first try turned out rather dry. I have adjusted the recipe and everyone is quite happy with the result.

Five Nuts Mooncake or Assorted Nuts Mooncake Recipe

Yields: 9 big mooncakes

SKIN DOUGH

Ingredients:

450g low protein flour (pau flour/cake flour/all purpose flour)
280g homemade golden syrup (click here for recipe)
1 1/8 tsp Alkaline water
100g Peanut oil


Egg wash : egg yolk + 1 tbsp fresh milk, mix well and strain

Method:
  1. Mix sugar syrup, alkaline water and peanut oil together thoroughly
  2. Sift all purpose flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough.
  3. Cover the dough using cling wrap then set it aside in the fridge for at least an hour or overnight before using.
  4. After one hour, remove the dough from fridge. Lightly dust some flour on table and knead dough again till smooth. Measure dough to about 70g and roll it into a ball.  Make 9 balls. I used balance of dough to make mooncake biscuits.

ASSORTED NUTS FILLING

Ingredients:

Dried Ingredients:
50g walnuts, toasted and chopped
50g almonds, toasted and chopped
50g melon seeds, toasted
50g pumpkin seeds, toasted
50g sesame seeds, toasted
80g kat paeng (candied mandarin orange), diced small
100 gm tong kua (candied melon), diced small
30g bak kwa or ham (Chinese style jerked meat), diced small
160g koh fun (cooked glutinous rice flour)
4 kaffir leaves, shredded (optional)
20g  brown sugar
1/2 tsp salt or to taste
1/4 tsp five spices powder

Wet Ingredients:
6 tbsp vegetable oil
6 tbsp water
2 tbsp golden syrup
3 tbsp Chinese Rose Wine or Brandy 

Method:
  1. Combine all the dried ingredients except koh fun in a big mixing bowl. Add in the wet ingredients and mix well.
  2. Add in koh fun. Mix well and roll into 9 balls, approximately 90g each.

TO ASSEMBLE AND BAKE THE MOONCAKES:
  1. Preheat the oven to 180 C.
  2. Line baking pan with parchment paper and set aside.
  3. Roll a ball of Skin Dough out until approx 4.5 inches in diameter and wrap around a ball of filling. 
  4. Place a ball of filling in center, wrap and shape into a ball. Dust with flour all around. Dust the mould with some flour too and press firmly into the mould. Unmould and place it on the lined baking tray.
  5. Lightly spray some water onto the mooncakes.  This will prevent the mooncake from cracking.
  6. Bake in a preheated oven for 12 - 15 minutes. Remove from oven, let cool for 5 minutes. Brush with egg wash. Return mooncakes to the oven and bake for another 15 minutes or until golden brown.
  7. Keep mooncakes in cover container for 3 to 4 days before consuming. This will let the mooncakes mature.

 

 

 

 

 


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13 comments

  1. How do you cook the glutinous rice flour?

    ReplyDelete
    Replies
    1. Hi Christine,

      Thank you for dropping by. I used the ready Koh Fun bought from the store. You may find at Bakery Ingredients store during the Mooncake Festival month. I am not sure about normal period.

      Cheers:)

      Delete
    2. I live in Melbourne where the ready koh fun is not available. Is there a substitute or an alternative?

      Delete
  2. I live in Melbourne and the ready koh fun is not available here. Is there a substitute or an alternative?

    ReplyDelete
    Replies
    1. Hi Christine,

      Please check this link for Homemade Koh Fun. I never tried. But, I think this should be the method.

      http://lilyng2000.blogspot.my/2005/06/green-tea-ping-pei-mooncake.html

      Cheers:)

      Delete
  3. Hi Yeanley. Is Hong Kong flour the same as pau flour? Would there be any difference in the result using cake or all purpose flour? Thanks!

    ReplyDelete
    Replies
    1. Hi Christine,

      Yes, Hong Kong flour is pau flour (low protein flour). I tried using both pau flour and all purpose flour before. I can't tell the difference.

      Cheers :)

      Delete
  4. Sorry, one more question... can the "koh fun" be omitted? What is its purpose? Would there be a significance in the result?

    ReplyDelete
    Replies
    1. No worry! Koh fun acts as binding ingredient. It is impossible to shape the filling into a ball without this. Thanks:)

      Delete
    2. And the filling will be very dried.

      Delete
  5. I presume your mould is 160g based on the weight of your dough and filling. Should I reduce the dough or the filling if my mould is 150g?

    ReplyDelete
    Replies
    1. Hi Christine,

      Thank you for asking. I am not sure what is the size of my mould in term of weight. You may reduce the skin dough..

      Cheers :)

      Delete
  6. I presume your mould is 160g based on the weight of your dough 70g and filling 90g.
    If my mould is 150g, how should I reduce the dough or the filling?

    ReplyDelete